Fried Enchiladas - cooking recipe

Ingredients

1/2 cup chopped onion
1/4 cup water
1 (15 ounce) can tomato puree
1 -2 pickled jalapeno pepper, rinsed,seeded and chopped
1/4 teaspoon salt
1 lb ground pork
1 cup chopped onion
2 medium potatoes, cooked,peeled and chopped
1 1/2 teaspoons salt
4 egg whites
4 egg yolks
1 tablespoon water
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons cooking oil
12 6-inch corn tortillas
fat, for deep-fat frying
shredded lettuce
shredded cheddar cheese

Preparation

Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
Heat to boiling.
Reduce heat and simmer, covered, for 10 minutes.
Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
Set aside.
Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
Drain off fat.
Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
Heat through.
Set filling aside.
Beat egg whites until stiff peaks form.
Beat egg yolks and 1 tablespoon water.
Add flour and 1/4 teaspoon salt to yolks.
Beat for about 3 minutes until thick and lemon colored.
Fold in whites.
Spoon about 1/4 cup of the filling onto each tortilla; roll up.
Dip filled tortillas into egg mixture, making sure ends are covered.
Cook in hot fat for about 2 minutes per side or until browned.
Drain on paper towels.
Re-heat sauce.
Arrange enchiladas on a serving platter.
Pour sauce over.
Garnish with lettuce and cheese.